CODEX STAN 238-2003 Standard for Sweet Cassava
1. DEFINITION OF PRODUCE
This Standard applies to commercial sweet2 varieties of cassava roots grown from Manihot esculenta Crantz, of the Euphorbiaceae family, to be supplied fresh to the consumer, after preparation and packaging. Cassava for industrial processing is excluded.
2. PROVISIONS CONCERNING QUALITY
2.1 MINIMUM REQUIREMENTS
In all classes, subject to the special provisions for each class and the tolerances allowed, the cassava must be:
- whole;
- sound, produce affected by rotting, mould or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free of any visible foreign matter, except permitted substances used to prolong its shelf life;
- practically free of pests affecting the general appearance of the produce;
- practically free of damage caused by pests;
- free of abnormal external moisture, excluding condensation following removal from cold storage;
- free of any foreign smell and/or taste3;
- firm;
- practically free of mechanical damage and bruising;
- free of loss of colour in the flesh.
The cut at the distal (narrow) end of the cassava should not exceed 2 cm in diameter.
The stalk end of the root should have a clean cut between 1 cm and 2.5 cm in length.
